Thursday, November 17, 2011

Apple, Cranberry and Pecan Stuffing

I have never been a huge fan of stuffing, but I really like this version. It's a great, comfortable combination of flavors that was popular with all ages last year.

·       6 T butter
·       1 large loaf of bread (gluten free if necessary), staled or cut into small pieces and baked until crisp
·       1 large onion
·       5 celery stalks
·       salt & pepper
·       ½ cup dry white wine
·       2 large, tart apples
·       1 cup dried cranberries
·       1 cup toasted pecan pieces
·       1 T thyme leaves

1)    Stale your bread if you haven’t already by baking small pieces in the oven on a cookie sheet at 350 for about 10 minutes. While you’re at it, toast your pecan pieces (it’s easiest to Cuisinart chop them).
2)    Cuisinart-chop your onion and sauté in the butter, salt and pepper until soft, about 10-12 minutes.
3)    Cuisinart-chop the celery and hand-cut the apples and add to the pan.
4)    Add wine and cook until the celery and apples are tender. Do not cook until dry – be sure there is still some liquid in the pan.
5)    Turn off heat and cover.
6)    Combine bread, cranberries, pecans and thyme. 
7) Mix onion mixture with bread mixture. 
8) If inserting into turkey, do so now and bake as directed by turkey recipe.
9) If baking separately, place in a covered dish and bake at 375 for 20 minutes. Then remove cover and bake until browned, probably 20 - 30 minutes more.

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